If you’ve been reading my blog, or have my cookbook The Recipe Hacker, then you know how much I love to hack recipes by removing the grains, gluten, dairy, soy and cane sugar. I’d say 90% of my recipes are inspired by foods that I’ve tried and want to make healthier!
These Walnut Raisin Rolls were inspired by two bread rolls that I’ve tasted – one from Prime 112 in Miami and one from Starbucks 🙂 Both are moist, soft and dotted with chopped walnuts and black raisins. However, both also included grains, gluten and cane sugar.
This is the perfect recipe to try if you’re new to grain-free baking, because it’s really, really simple. Just mix up the ingredients, shape into flattened golf balls and bake. Done and done. The flavor and consistency on these rolls is fantastic – I always know I have a winner on my hands when B and the kids keep reaching for more!
I love the versatility of these rolls – you could grab one for an on-the-go breakfast or snack, or serve fresh-from-the-oven at your next fancy dinner party. Enjoy!
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and lightly grease with coconut oil.
- In a medium mixing bowl combine the coconut oil, eggs, water, honey and vinegar. Mix until fully combined.
- In another medium mixing bowl combine the almond meal, coconut flour, arrowroot starch, baking soda and sea salt. Mix until fully combined.
- Add the dry ingredients to the wet ones and mix until fully incorporated. Mix in the walnuts and raisins.
- Form golf ball sized rounds of dough and flatten slightly as you place on the prepared baking sheet. Bake for 15-18 minutes, until cooked through and lightly golden on the bottom. Enjoy!